Onion Soup

Name: Onion Soup
Yield: makes 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 4 large onions, thinly sliced (about 6 cups); 5 cups beef or chicken stock, preferably homemade (page 160), warmed; 2 or 3 fresh thyme sprigs or a pinch of dried; 2 or 3 fresh parsley sprigs; 1 bay leaf; Salt and black pepper to taste; 2 tablespoons cognac or other brandy, optional; 4 croutons (page 580), made with bread slices and butter instead of oil; 1 cup freshly grated Parmesan cheese

December 14, 2011

There’s some sort of misunderstanding in many American “French” restaurants, which seem to believe that onion soup should look like pizza, overloaded with gooey cheese. The real thing—and this is it—is something else entirely; robust, flavorful, and elegant. This is as compelling a reason as there is to make your own beef stock.

Recipe notes

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